Recipe - Ambrosia Cake Royale

2 One fourth cup Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Salt
1 cup Sugar
1 cup Pecans, chopped
1 cup Flaked coconut
One half cup Pineapple tidbits, drained
One half cup Maraschino cherries,
drained, coarsely chopped
2 tablespoon Orange peel, grated
2 Eggs, beaten
1 cup Buttermilk
One half cup Oil

HOT AMBROSIA SAUCE
11 ounce Mandarine oranges, drained
One half cup Chopped pecans
One half cup Pineapple tidbits, drained
One fourth cup Maraschino cherries, drained
& coarsley chopped
One half cup Flaked coconut
1 One fourth cup Sugar
One fourth cup Plus
2 tablespoon Milk
One fourth cup Margarine
1 pn Baking soda

Combine first 5 ingredients in a large mixing bowl. Add pecans and next 4
ingredients, tossing to coat.

Combine eggs, buttermilk, and oil. Add to fruit mixture; stir until
blended. Spoon into a greased and floured 10inch Bundt pan; bake at 350
degrees for 4550 minutes or until a wooden pick inserted in center comes
out clean. Cool cake in pan 10 minutes; remove from pan, and let cool
completely on a wire rack. Serve with Hot Ambrosia Sauce.

Hot Ambrosia Sauce: Combine first 5 ingredients in a mixing bowl; set
aside. Combine sugar, milk, and margarine in a heavy saucepan; bring to a
boil, and cook 34 minutes, stirring constantly. Remove from heat; stir in
soda. Pour over fruit mixture; stir well. Yield: 2 One half cups.
Posted to MCRecipe Digest V1 #338

Recipe by: Austin American Statesman

From: Sherry Zeiss zeiss@tab.com

Date: Wed, 11 Dec 1996 22:18:45 0600